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Sweet potato egg cups

Sweet Potato Egg Cups

  • Author: Natasha Funderburk
  • Total Time: 40 minutes
  • Yield: 24 muffins 1x
  • Diet: Gluten Free


Simple, delicious, healthy meal prep option for grab and go/quick breakfasts! These sweet potato egg cups are Paleo + Whole30 approved (if you leave off the cheese/dairy free cheese!), and you can mix and match so many ingredients to keep these new every time you make them! 


  • 12 eggs
  • 1 lb ground chicken breast (or ground turkey)
  • 1 chopped sweet potato
  • 1 chopped onion
  • “Handful” or 1-2 cups of chopped kale
  • 1 cup chopped broccoli
  • Garlic to taste
  • Salt and pepper to taste
  • 1 tbs olive oil


  • Cook the ground chicken until done
  • Sautee the chopped sweet potato and onion with olive oil until soft
  • Mix with the rest of the ingredients in a big mixing bowl until thoroughly combined
  • Pour mixture into a muffin pan
  • Bake at 350 for about 25 minutes


Optional: you can add a little cheese (or dairy free cheese) to the mix or melt on top!

If you leave the cheese off, this is a Paleo friendly + Whole30 approved meal.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 egg cup
  • Calories: 64
  • Fat: 2.8g
  • Carbohydrates: 2.2g
  • Protein: 7.7g

Keywords: Breakfast, Gluten Free, Paleo, Whole30, Dairy Free